Grèves Beaune Premier Cru 1997
The 1997 Grèves Beaune Premier Cru is an estate-bottled wine produced by Jean-Marc Morey. This Premier Cru originates from the Grèves vineyard in Beaune, a prominent appellation within the Bourgogne region of eastern France. The 1997 vintage achieved a score of 86 points and is characterized as charming, but quickly developed.
Located in the heart of the Côte de Beaune, the historic trade town of Beaune is central to the entire Bourgogne region. The area is renowned for its 42 Premier Cru Climats, which are situated on limestone and clay soils at altitudes ranging between 220 and 300 meters. Beaune produces wines from both Pinot Noir and Chardonnay, and the town is widely recognized as the home of the annual Hospices de Beaune auction.
The broader Bourgogne region was historically shaped by medieval monks who meticulously mapped the area's countless terroirs. Stretching from Chablis in the north to the Côte d'Or and Mâconnais in the south, the region has elevated terroir to an art form through its finely meshed system of climats. Here, the limestone soils provide the foundation for cultivating the region's signature Pinot Noir and Chardonnay grapes. This specific Grand Vin de Bourgogne is bottled at 13.5% alcohol by volume.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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